Shi Low Wei Chuan Jia (Loh Mee Specialist) (Closed)

A diminishing ethnic dish, this is by the Mohicans, not sure if it's a dialect but this cuisine is definitely the tastiest soup I've ever drank of and eaten of.Located at Chinatown, it is a stall easy to spot due to its' endless long-queue regardless of the time.Costing about $4.80, this dish have a LOT of ingredients in it, making the soup a rich base and the noodles extremely delicious. The vegetables are a healthy portion as well. Extremely tasty. MUST-TRY! All is just as good.

This is definitely one of its kind in Singapore. I do not know where else can we find similar dish.The stall offers 1/2/3 person share of shi lu wei (small/,medium/large) + rice, 1 person share of shi lu wei with noodles. Another plus point is the stall owner will cook each share one by one, despite long q of earger waiting patrons.The gravy/soup is reddish and tasty to the max with a nice hint of seaseme seeds. Ingredients differs depending on the size of shi lu wei. Ingredients include veg (i

This stall happened to be my late mother's favourite kind of food. Whenever we were in this area, she will definitely without fail would order this. You may wonder what's low mei? Well, as I understood from my mum that the older generation will put together whatever leftover food the night before and cooked them with fermented beancurd paste. I think if I'm not wrong this is a cantonese cuisine. So with this stall what they put inside is chicken wing, well stewed pork belly, cuttlefish, taukwa a